This recipe was pretty good. I used ricotta cheese like it said I could and half mascarpone cheese. It was good. This is only my second time making cheesecake so don't know if it was me or the recipe but was hoping for a creamier texture. I would use this recipe again!

Reviewed On: Dec. 3, 2001

This is a great tasting and rich cornbread. I had been looking for a recipe after going to a restaurant that served this exact cornbread. I cut down on a couple of steps by dumping everything together in one bowl which cornbread will allow and it turned out great and beautifully browned on top! The amount of butter scared me at first so I added about a half a cup more each of corn meal and flour and added about 1/3 cup of milk (probably didn't need the milk) and baked it in a cast iron skillet just like at the restaurant. But beware all of the mix does not fit into a 10" skillet so had to put rest of mix in a smaller skillet and baked for only 30 mins. Looking forward to making it again!!

Reviewed On: Apr. 10, 2001

Hearty soup...good for a cold day. Although, I didn't particularly like the tomato basted sauce and thought the rosemary sprig was too overpowering for the soup. Would suggest a little less rosemary.

Reviewed On: Apr. 10, 2001